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Corn Cob Jelly

Cover 12 ears of cobbed corn in large pot, just to cover the corn. Boil 10 minutes. Use 3 cups of the liquid and strain through a cheesecloth into a smaller pot. Add 3 Tbsp. lemon juice and boil again. Measure 4 cups sugar and pour in all at once. Boil again. Add 1 box Surejell liquid pectin while stirring. Remove and add yellow food coloring to make a butter cup color. Skim off any foam as needed. Pour into warm, sterilized jars, removing any last foam. Water bath for 5 minutes.

Source: My mom made this as long as I can remember. You can also google some recipes and see if there is one you might like better.

By Sandra from Salem, OR

Source: http://www.thriftyfun.com/tf68825286.tip.html

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